32 minutes
A delicious oven-baked dish featuring juicy chicken breasts with a golden parmesan crust, accompanied by sweet roasted tomatoes.
Whole Peeled Tomatoes, Drained, halved
0 oz
Garlic, Crushed
each
Fresh Herbs
sprigs
Red Pepper Flakes, Optional
teaspoons
to taste
Black Pepper, Freshly ground
to taste
Chicken Breasts, Boneless, skinless
0 oz
tablespoons
Parmesan Cheese, Grated
0 oz
Basil, Chopped, optional
cups
1. Prep the Tomatoes and Herbs
Preheat the oven to 425 degrees F. In a 9-by-13-inch baking dish, arrange the tomato halves. Scatter the garlic and fresh herbs of your choice over the tomatoes. Season with the optional red pepper flakes, salt, and pepper.
2. Season the Chicken
Season the chicken breasts generously with salt and pepper. Nestle them into the baking dish among the tomatoes. Drizzle the chicken with olive oil.
3. Start Baking
Place the dish in the preheated oven and bake for 8 to 10 minutes, or until the chicken is about halfway cooked.
4. Add Parmesan
Remove the dish from the oven. Grate the Parmesan cheese evenly over the chicken breasts.
5. Finish Baking
Return the dish to the oven and bake for an additional 10 to 12 minutes, until the chicken is fully cooked, the tomatoes are caramelizing, and the Parmesan is golden and crispy.
6. Garnish and Serve
Take the dish out of the oven. If desired, top with chopped parsley or basil. Garnish with additional Parmesan shavings before serving.
Opt for organic chicken breasts and freshly grated Parmigiano-Reggiano for the best flavor and melt.
Transfer seared chicken to a preheated oven to finish cooking evenly and use a temperature probe to ensure it reaches 165°F.
Follow the standard breading procedure with seasoned flour, eggs, and Parmesan mixture, pressing firmly to adhere.
Pound chicken to an even thickness of about 1/2 inch for even cooking and tenderization.
Use a hot cast-iron skillet with a mix of oil and butter, without overcrowding, for a golden sear.
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